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Have suckling pig cleaned and slit down center for stuffing. Season lightly, inside and out. Place fruits in cavity; close with skewers. Insert 3 cloves of garlic in each side of pig, using paring knife to make slits in flesh. Sprinkle with red peppers. Roast 20 minutes at 400°. Reduce heat to 350° and roast 25 to 30 minutes per pound. Baste with pan juice to prevent dryness. Remove garlic. Cut thickly before serving. Yield, 12 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965